Stories like this one light my heart up, big time. Congrats to Ken, Katie, Meg, and Jim of Capannari’s Ice Cream in Mount Prospect, Illinois for being a shining example of what sets local independent brick and mortars apart from their chain and franchise competitors. The “anything is possible” approach comes through loud and clear, and is an inspiration to us all.
Bonus points: Did you catch the poster in the window behind Ken? Yup. That’s right. The 3/50 Project, in all its glory. When I called to congratulate him on the story, he laughed. “Katie said you’d be happy.” He was right.
He was also preparing for Lee Dewyze (American Idol finalist) to hit town, which had just about everyone in Mount Prospect spinning like a whirling dervish…which, undoubtedly, means a whole lot of ice cream cones about to go out the door.
Thanks to everyone at Capannari’s for sharing the smiles, across the miles. I promise to pop in next time I’m in your neck of the woods (says the self-admitted ice cream addict).
Those of you who have been reading the blog for a while know I occasionally wander off the path into personal territory (case in point: the post on November 5th about my fantabulous parents as they celebrated their 50th anniversary). Today’s no exception. Today, I’m all about Top Chef.
And tonight, by friend Gavin is going to be a guest judge, so three guesses who’s going to be glued to her television, in spite of owning a TiVo?
I’ve posted about this oh-so-wonderful chef before, here, here, and peripherally here. He, his wife (Linda), and his parents (Nancy and David) are just about the nicest, warmest, most “real” people on earth. This wünderkind in white may be a god of gastronomy, but rest assured, he’s the kind of guy that undoubtedly blushed fourteen shades of pomegranate when making Guidespot.com’s “Hot Men in the Kitchen” list.
Have fun, Gavin. We’ll be watching (and toasting) from afar.
Top Chef is broadcast on Bravo, Wednesday nights, 10:00 eastern/9:00 central. Photo courtesy of Guidespot.com.
Three guesses who was honored with the James Beard Foundation’s Rising Star Award this week?
You go, Gavin. Rock ‘em all.
Additional congrats to Daniel Boulud, who obviously knows talent when he sees it (and has been very graciously spreading the word about Gavin for the past year, even before hiring him on), and to the folks at Gramercy Park Tavern for getting the equally coveted Outstanding Restaurant Award. That was my favorite spot prior to Chef Kaysen’s arrival in town; feels good to know both my haunts are so highly regarded.
As long as I can still get a table, that is (wink, wink).
If you know me, you also know who my all time favorite chef is: Gavin Kaysen, the nicest man in whites.
Years ago, I met Gavin and his wife Linda as they were planning their wedding in Minneapolis. Throughout the process, Gavin’s mother-—Nancy-—and I became dear friends, which has since extended to her husband, David, and obviously, the happy couple.
Well, Gavin’s a bit of a wunderkind. Actually, he’s one of the most celebrated chefs under thirty years old in the country (possibly on the planet). His current stint is as executive chef at Cafe Boulud in New York, and lemme tell ya, he’s kickin’ it there, big time. Since Wednesday night was the one time Linda and I could get our calendars to match, we decided to meet there for dinner.
And what a dinner it was.
Gavin treated us to a chef’s tasting menu, several courses long, with paired wines for each. The food was divine (as in “If I die now, I’ll die happy”), the service stellar, and the company lovely. At the end of service, the three of us sat around, catching up on the latest buzz from New York and from home, reflecting on how extraordinary their lives are right now.
If there are two people more deserving of all this adulation—and more humble about getting it—I’d like to know who they are. Nancy and David raised a cool son who found a cool wife and they’re living a cool life.
Those of you who have been reading the blog for a while know I occasionally wander off the path into personal territory (case in point: the 
